Author: Ashley

Guacamole Cheesy Chicken

Guacamole Cheesy Chicken

If you like guacamole and cheese you will love this simple and delicious dinner.  You can prepare this in minutes and customize to keep your family happy by using different cheeses and sauces (guacamole, salsa). Ingredients: 4-6 thin chicken breasts ¼ teaspoon chipotle lime seasoning 

Rutabaga Chili Cheese Fries

Rutabaga Chili Cheese Fries

This tastes like a decadent and indulgent meal, but it is actually extremely healthy.  If you like chili, cheese, and fries then you will love this meal. I cooked the chili in the crock pot, but you can cook it in a Dutch oven too.  

Shrimp with Vegetable Noodle Salad

Shrimp with Vegetable Noodle Salad

The sweet and salty dressing in this veggie loaded salad is sure to make you smile. 

Recipe adapted from Food Network

Ingredients:

2 pounds shrimp peeled and devined

Marinade/Dresssing-

3 tablespoons fish sauce

¼ cup lime juice and zest from 2 limes

¼ cup extra virgin olive oil

¼ cup rice wine vinegar

2 tablespoons honey

2 cloves garlic

Salad-

1 jalapeno diced

1-2 large carrots into spiral noodles or 1 cup matchstick carrots

1 zucchini cut into spiral noodles

1 beet peeled and sliced into noodles or thin slices

½ cup fresh mint leaves

1-2 scallions diced

¼ cup roasted salted peanuts

Directions:

  1. Whisk the fish sauce, lime juice and zest, olive oil, rice wine vinegar, honey, and garlic in a medium bowl. 
  2. Add half the sauce to marinate the shrimp for 15 minutes before cooking.
  3. Add jalapeno, carrots, zucchini, and beet to a large bowl and mix to combine.  Pour the other half of the dressing over the noodles.  Let marinate at room temperature.
  4. Grill the shrimp on medium heat for 2-3 minutes per side or sauté over medium heat until just pink stirring often.
  5. Add shrimp to the noodles and mix. 
  6. Garnish with mint, scallions, and peanuts.
  7. Note: I served this over ramen noodles with broccoli and carrots sautéed with soy sauce and brown sugar for my children. 
Veggie noodle salad
Shrimp over ramen noodles with soy broccoli and carrots
Strawberry Avocado Muffins with All Bran Streusel

Strawberry Avocado Muffins with All Bran Streusel

These muffins are light, moist, and topped with a healthy sweet and crunchy streusel.  You can substitute the strawberries for blueberries or any other fruit you desire.  Ingredients: Muffins- 1 cup almond flour 1 cup whole wheat flour 1 scoop vanilla protein powder 2 teaspoons 

Banana Coconut Energy Balls

Banana Coconut Energy Balls

These are the perfect treat after a hard workout or whenever you need a quick protein boost.  The sweetness from the banana chips and coconut pair wonderfully in these simple energy balls. Ingredients: ½ cup unsweetened shredded coconut ½ cup old fashioned oats ½ cup 

Zucchini Pizza with Basil Pesto, Goat Cheese, and Roasted Vegetables

Zucchini Pizza with Basil Pesto, Goat Cheese, and Roasted Vegetables

This pizza is packed with flavor and loaded with vegetables and nutrients!  The goat cheese adds creaminess on top of the basil pesto.  I used pesto I made using basil from the garden, but you can use any pesto you enjoy.

Ingredients:

Zucchini Pizza Crust-

1 zucchini grated

¼ cup shredded mozzarella cheese

2 tablespoons grated parmesan cheese

1 egg

¼ cup almond flour

1 clove garlic

Toppings-

½ cup basil pesto

2 tablespoons goat cheese

½ cup cherry tomatoes halved

¼ onion sliced

¼ cup bell pepper sliced

Directions:

  1. Preheat oven to 425 degrees.  Line a small baking sheet with aluminum foil and spray it with olive oil spray.
  2. Grate zucchini with a box grater.  Use a paper towel to squeeze out excess water.
  3. Add zucchini, mozzarella, parmesan, egg, garlic, and almond flour to a medium bowl.  Mix to combine.
  4. Use a spatula to flatten the crust on the baking sheet.
  5. Bake 10 minutes.
  6. Place another sheet of aluminum foil on top.  Place another baking sheet on top to allow you to flip over the crust so you can bake the other side. 
  7. Bake for 10 more minutes.
  8. Spread the pesto on the crust as soon as you remove it from the oven. 
  9. Sprinkle chunks of goat cheese, cherry tomatoes, onion, and bell pepper around the pizza. 
  10. Bake 10 more minutes to roast the veggies.
  11. Enjoy!
Black Bean Hummus

Black Bean Hummus

This may not be the most attractive hummus I have ever made, but it tastes great if you are in the mood for a southwestern hummus. Ingredients: 1 can reduced sodium black beans 1 garlic clove 2 tablespoons lemon juice and zest from ½ lemon 

Buffalo Hummus

Buffalo Hummus

Hummus is my favorite vegetable dip and lately I have been having a blast experimenting with different recipes.  You can make this as spicy as you want and it tastes amazing with fresh vegetables. Ingredients: 1 can reduced sodium chickpeas rinsed and drained ¼ cup 

Roasted Brussels Sprouts with Butternut Squash and Pomegranate

Roasted Brussels Sprouts with Butternut Squash and Pomegranate

Believe it or not Brussels sprouts are one of my children’s favorite vegetables.  I roast them all the time and we devour them.  This dish was delicious, colorful, and packed with nutrients. 

Recipe adapted from Food Network

Ingredients-

2 pounds Brussels sprouts stems removed and halved

½ butternut squash peeled and cubed

½ red onion cut into wedges

¼ cup extra virgin olive oil

1 teaspoon chili powder

Salt and pepper to taste

2 tablespoons Pomegranate balsamic

2 tablespoons (or more) pomegranate seeds

Directions:

  1. Preheat oven to 400 degrees and line a large baking sheet with aluminum foil.
  2. Add brussels, butternut cubes, onion, and ¼ cup olive oil to a large bowl.  Shake to mix and distribute the oil.
  3. Pour mixture on the baking sheet.
  4. Sprinkle chili powder, salt, and pepper over the vegetables.
  5. Roast 35-40 minutes.
  6. Sprinkle pomegranate balsamic over the roasted vegetables.
  7. Sprinkle pomegranate seeds around the dish.
  8. Enjoy!
Pavlova

Pavlova

Growing up my absolute favorite dessert was pavlova.  Every year for my birthday I always wanted a pavlova.  I’ve lightened up my grandmother’s famous recipe a tad, but this continues to be a family favorite dessert and one I look forward to making every year